Miso-glazed Black Cod
We love making this dish. The slightly salty-slightly sweet Miso imparts a delicious, subtle flavor to the fish, and creates an enticing glaze. A mainstay in many Japanese restaurants (most famously Nobu where it sells for around $42), now you can make it at home and wow yourself and your guests. Prep is simple (there are only five ingredients), cooking time is quick, and cleanup is a breeze.
Ingredients
Black Cod (Sablefish) filets, or any firm fish such as Cod, Sea Bass, or Salmon
1/3 cup Sake
1/3 cup good Japanese Mirin (make sure the brand you choose has some alcohol content)
1/3 cup White Miso
3.5 tbl sugar
Directions
Portion the fish (this recipe is good for about 4-5 portions).
Combine the remaining ingredients in a small saucepan and heat, stirring occasionally, until it boils. Turn heat down to a simmer for 2-3 minutes to allow most of the alcohol to cook off. Allow the marinade to cool.
Place fish in a gallon-size ziplock bag. Add the marinade, and massage gently to ensure all the fish surfaces are covered. Remove extra air from the bag, seal, and place in the fridge. Note: at this point, many recipes vary. Some people prefer to allow the fish to marinate for 3-4 days. We think that can be a little overkill, and means you can't really spontaneously decide to make the dish. We've found that 4-5 hours works just fine, but you can adjust to your personal taste.
Remove fish from bag, and place skin-side down on a foil-lined baking sheet. We usually spray a little Pam or similar on the pan to make sure the skin doesn't stick.
Place under a boiler and cook until fish is opaque and flaky. Note: Miso burns easily, and you don't want the glaze to burn before the fish is fully cooked. To avoid that, you can either bake the fish at 400 degrees for a few minutes and then finish under the broiler, or -- as we do -- slightly lower your rack and broil for longer (watching to make sure you're not burning the surface).
Sprinkle with chopped scallions and sesame seeds and serve (we like serving with vibrant greens like Bok Choy, Spinach, Komatsuna, or similar.
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